Don Houston many years ago
4 yellow crookneck summer squash (or zucchini) or a mixture
1 pkg Martha White Mexican cornbread mix
milk as needed
Pare and grate the squash. Blend in the egg and the cornbread mix. Add enough milk to make a heavy batter. Heat a nonstick skillet and spray with cooking oil spray. Spoon large spoonfuls of batter into the hot pan and spread slightly. Cook at medium heat until brown. Turn and cook other side and the patty is cooked through.
You may cook these as fritters by dropping them into about ½ inch of hot oil. They can also be put into a greased casserole and baked at 350 deg about 35 minutes or until firm in the center.